Idaho’s culinary contributions may be most frequently associated with its eponymous potato, but Boise, its capital city, is actually a hub for Basque culture.
fills the air. As guests approach, Christine welcomes each person with a warm smile, a bellowing "Hello!” and the occasional embrace.The warm reception is one of the reasons that, nearly two decades in, the place she owns with her sister Gina Ansotegui Urquidi is still packed every night.
Epi’s pork chop is another American-Basque hybrid, a meal the Ansotegui kids grew up eating. It’s grilled and marinated with the same straightforward ingredients found throughout the menu and the region: pimentos, olive oil, garlic, salt. That’s it. When their mother’s mother, Epifania Inchausti, finally settled in Hailey, Idaho, she opened her own boarding house. About once a month, Domingo and Dorothy Inchausti Ansotegui and their five kids would drive east to Grandma Epi’s, about 30 minutes south of Sun Valley, where they’d spend the day preparing for the big Basque spread of things like red beans, garbanzo beans or white beans and ham with a main dish, most likely lamb, and a dessert.
It just so happened, when he came back, that this little hole-in-the-wall space on Downtown Boise’s Basque Block had become available. In 1991, Dan signed a lease with the landlord, the Basque Museum and Cultural Center. That pork, Bar Gernika’s first specialty, was inspired by their infamous grandmother Epi. “She’d go down to the cellar and take about six inches off a two-foot loin,” says Dan. “We’d have it with fried eggs for breakfast.”
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